Five ingredients, easy, and delicious. The recipe below is just for the filling. You can improvise with your toppings, we went with colby jack cheese and black bean corn salsa.
Ingredients
- 5 portobellos - (480g, 365 phe)
- 2 teaspoons dried oregeno - (2g, 6 phe)
- 2 tablespoons olive oil (free)
- 2 zucchini, cut in 2 by 1/2 inch sticks (550g, 220 phe)
- 1 red onion (100g, 50 phe)
641 mg phe / 646g total weight = 0.99 mg/g
Instructions
- Preheat oven to 425 degrees
- Toss mushrooms with one teaspoon oregano, one tablespoon oil, and 1/4 cup water then place on a baking sheet
- Toss zucchini and onion with one teaspoon oregano and one tablespoon oil then place on separate baking sheet
- Place both sheets in oven and bake for 25 minutes tossing occasionally
- Serve with tortillas and toppings of your choice
You can use low protein tortilla shells for the PKU version, we went with 6 inch Mission flour tortillas (120 phe) since Laurel was a little low today. Laurel only picked at the filling but devoured the tortilla or taco bun as she referred to it.
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